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Flank Steak Tacos
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29 INGREDIENTS • 14 STEPS • 3HRS 15MINS

Flank Steak Tacos

Recipe

4.8

5 ratings
These Flank Steak Tacos served with a Fire Roasted Salsa make a delicious entree for any occasion!
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These Flank Steak Tacos served with a Fire Roasted Salsa make a delicious entree for any occasion!
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.

3HRS 15MINS

Total Time

$14.99

Cost Per Serving

Ingredients

Servings
2
us / metric
Flank Steak
2
(16 oz each)
Flank Steak
Flour Tortilla
1 pckg
Flour Tortillas
or Corn Tortillas
Guacamole
225 g
Guacamole
Fresh Cilantro
4 Tbsp
Fresh Cilantro, chopped
White Onion
1
Small White Onion, finely chopped
Lime
1
Lime, cut
Hot Sauce
to taste
Hot Sauce
Kosher Salt
1 Tbsp
Kosher Salt
Coarse Black Pepper
1 Tbsp
Coarse Black Pepper
Tequila lime marinade
Worcestershire Sauce
4 Tbsp
Worcestershire Sauce
Olive Oil
4 Tbsp
Olive Oil
Water
4 Tbsp
Water
Tequila
4 Tbsp
Tequila
Lime
2
Limes, juiced
2 fl oz juice per 2 servings
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Garlic
2 cloves
Garlic, minced
Salt
1 tsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Ground Cumin
1 tsp
Ground Cumin
Fire roasted salsa
Roma Tomato
6
Roma Tomatoes
Red Fresno Chili Pepper
2
Red Fresno Chili Peppers
Jalapeño Pepper
1
Jalapeño Pepper
White Onion
1
White Onion, halved
Garlic
1 bulb
Garlic
Lime
1
Lime
Fresh Cilantro
4 Tbsp
Fresh Cilantro, finely chopped
Ground Cumin
1 tsp
Ground Cumin
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
2011
Fat
89.8 g
Protein
105.3 g
Carbs
187.9 g
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author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.

Cooking Instructions

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step 1
Prepare grill for direct cooking over lump charcoal. Wash and paper towel dry vegetables.
step 2
Place Roma Tomatoes (6), Red Fresno Chili Peppers (2), Jalapeño Pepper (1), White Onion (1), Garlic (1 bulb), and Lime (1) on hot grill. Cook until outer skin chars turning often about 5-10 minutes total.
step 2 Place Roma Tomatoes (6), Red Fresno Chili Peppers (2), Jalapeño Pepper (1), White Onion (1), Garlic (1 bulb), and Lime (1) on hot grill. Cook until outer skin chars turning often about 5-10 minutes total.
step 3
Cool on cutting board and roughly chop.
step 3 Cool on cutting board and roughly chop.
step 4
Add vegetables to a food processor along with Ground Cumin (1 tsp) and several pinches of Salt (to taste) and Ground Black Pepper (to taste). Pulse food processor until all ingredients are combined.
step 5
Pour into a bowl and refrigerate for an hour. Add Fresh Cilantro (4 Tbsp) before serving.
step 5 Pour into a bowl and refrigerate for an hour. Add Fresh Cilantro (4 Tbsp) before serving.
step 6
Make the Tequila Lime Marinade: Combine Worcestershire Sauce (4 Tbsp), Olive Oil (4 Tbsp), Water (4 Tbsp), Tequila (4 Tbsp), juice from Limes (2), Fresh Cilantro (2 Tbsp), Garlic (2 cloves), Salt (1 tsp), Ground Black Pepper (1 tsp), and Ground Cumin (1 tsp).
step 7
Place Flank Steak (2) in a gallon ziplock bag and pour marinade over the steaks. Close the bag removing as much air as possible. Gently move the steaks around to cover completely in marinade. Rest in refrigerator for 2 hours.
step 8
Prepare Santa Maria or other charcoal grill for direct grilling with 2 chimneys of B&B Lump Hickory Charcoal.
step 9
Remove flank steaks from marinade allowing excess marinade to drip off. Season the outside with Kosher Salt (1 Tbsp) and Coarse Black Pepper (1 Tbsp).
step 9 Remove flank steaks from marinade allowing excess marinade to drip off. Season the outside with Kosher Salt (1 Tbsp) and Coarse Black Pepper (1 Tbsp).
step 10
Grill each steak close to the hot coals for 1 ½ minutes on each side. Raise the grill grate away from the hot coals and continue to cook to desired doneness, 125 degrees F (51 degrees C) internal for medium rare.
step 10 Grill each steak close to the hot coals for 1 ½ minutes on each side. Raise the grill grate away from the hot coals and continue to cook to desired doneness, 125 degrees F (51 degrees C) internal for medium rare.
step 11
Rest flank steaks for 5-10 minutes on cutting board loosely tented with aluminum foil.
step 11 Rest flank steaks for 5-10 minutes on cutting board loosely tented with aluminum foil.
step 12
Place Flour Tortilla (1 pckg) on grill grate just above the hot coals to warm about 30 seconds on each side.
step 12 Place Flour Tortilla (1 pckg) on grill grate just above the hot coals to warm about 30 seconds on each side.
step 13
Slice flank steaks across grain into thin strips.
step 13 Slice flank steaks across grain into thin strips.
step 14
To assemble tacos: Spoon Guacamole (225 g) on warm tortilla shell followed by strips of flank steak. Top with Fire Roasted Salsa, White Onion (1), Fresh Cilantro (4 Tbsp), squeeze of Lime (1), and a few dashes of Hot Sauce (to taste).
step 14 To assemble tacos: Spoon Guacamole (225 g) on warm tortilla shell followed by strips of flank steak. Top with Fire Roasted Salsa, White Onion (1), Fresh Cilantro (4 Tbsp), squeeze of Lime (1), and a few dashes of Hot Sauce (to taste).

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